1.
Fresh loquat fruits
GB/T13867-1992鲜枇杷果
2.
Studies on the Enzymic Browning of Loquat Fruit Ⅲ.The control of enzymatic brown in loquat flesh
枇杷果肉酶促褐变的研究Ⅲ.枇杷果实加工中酶褐变的防止
3.
Accelerating maturity of Loquat fruit vinegar by ozone and optimization of technology
枇杷果醋的臭氧催陈效果与工艺优化
4.
Study on the Application of Programmed Chilling in the Storage of Loquat Fruit (Eriobotrya Japonica Lindl);
枇杷果实程序降温贮藏保鲜技术研究
5.
Primary Studies on Carotenoid Accumulation in Loquat Fruit;
枇杷果实类胡萝卜素积累的初步研究
6.
Comprehensive technology of prevention and elimination of Dacus Dorsalis(Hendel) in loquat orchards in Yunxiao;
云霄枇杷果园桔小实蝇综合防治技术
7.
Causes of occurrence and prevention of russet on loquat fruit
枇杷果实锈斑病的发生原因及其控制
8.
Investigation for Cultivation of Loquat with Fruit-bagging in Zhangzhou
漳州地区枇杷果实套袋栽培调查总结
9.
Effect of Different Bags on Fruit Quality of Dawuxing,a Loquat Variety
不同果袋对大五星枇杷果实品质的影响
10.
Effect of microenvironment on quality of bagged loquats
套袋枇杷果面微域环境变化对果实品质的影响
11.
Effect of Ozone on Elimination of Bacteria in Loquat Vinegar and on Its Storage Quality
臭氧对枇杷果醋的除菌效果及贮藏品质的影响
12.
The Extraction of Brown Pigment from Loquat Nut with Optimization of Uniform Experiment
均匀设计法优化枇杷果核棕色素提取工艺
13.
Studies on Chilling Injury and Mechanism of Inducing Chilling Tolerance in Loquat Fruits;
枇杷果实冷害及其抗冷性诱导机理的研究
14.
NADP-ME and PEPC Gene Expression during the Fruit Development of Loquat;
枇杷果实发育过程中NADP-ME和PEPC基因的表达
15.
Physiological and Biochemical Study of Loquat Fruit (Eriobotrya Japonica Lindl.) in North-cultivated-marginal Area during Growth and Postharvest;
北缘地区枇杷果实生长及采后生理生化研究
16.
The edible fruit of this plant.
枇杷这种植物可食的果实
17.
Fruits ranging from loquats, lichees, longans to tangerines are in plenty.
水果是从枇杷、荔枝、龙眼，一直吃到福桔！
18.
The Effect of INA Bacteria on Loquat Frost;
冰核细菌对枇杷幼果受冻致萎的影响